Products

          We offer Indian Spices in hygienic and safe packaging.we Exports the following products.

1.Cardamom(ஏலக்காய்):

  
            Cardamom is one of the world's very ancient spices. Green cardamom is one of the most expensive spices by weight, but little is needed to impart the flavor. It is best stored in pod form because once the seeds are exposed or ground, they quickly lose their flavor.

            Cardamom is native to the evergreen forests of India. This spice is commonly used in Indian cuisine, but it has also made its way into Ayurvedic medicine as a treatment for mouth ulcers, digestive problems, and even depression.


Health Benefits:

1.Digestion – Cardamom is related to ginger and can be used in much the same way to counteract digestive problems. Use it to combat nausea, acidity, bloating, gas, heartburn, loss of appetite, constipation, and much more.
2.Detoxify – This spice helps the body eliminate waste through the kidneys.

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2.Mountain Honey(மலை தேன்):

            Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees is the one most commonly referred to, as it is the type of honey collected by most beekeepers and consumed by humans. Honeys produced by other bees (bumblebees, sting-less bees) and insects (honey wasps) have different properties.

3.Cashew Nuts(முந்திரி பருப்பு):

         The cashew nut is a popular snack and food source. Cashews, unlike other oily tree nuts, contain starch to about 10% of their weight. This makes them more effective than other nuts in thickening water-based dishes such as soups, meat stews, and some Indian milk-based desserts.

          Many southeast Asian and south Asian cuisines use cashews for this unusual characteristic, rather than other nuts.The shell of the cashew nut is toxic, which is why the shell is removed before it is sold to consumers.It is also used in powdered form in the preparation of several Indian sweets and desserts.

        The cashew nut can also be harvested in its tender form, when the shell has not hardened and is green in color. The shell is soft and can be cut with a knife and the kernel extracted, but it is still corrosive at this stage, so gloves are required. The kernel can be soaked in turmeric water to get rid of the corrosive material before use.

4.Pepper(மிளகு):

      

    The fruit, known as a peppercorn when dried, is approximately 5 millimeters (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (unripe fruit seeds).

Black Pepper

           Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper.